Vegan Portobello Steak & Pinto Bean Fajita Bowl

Last Updated on June 5, 2025 by Christin Gillespie

This Vegan Portobello Steak & Pinto Bean Fajita Bowl is a healthy, flavorful, & easy-to-make dinner recipe! It features meaty mushrooms, protein-rich pinto beans, vibrant fajitas, cilantro-lime cauliflower rice, fresh pico de gallo, & homemade guacamole. Enjoy this plant-based dish on a busy weeknight or save it for meal prep!

Tonight we’re serving up a delicious alternative to the typical steak fajita bowl.

This Vegan Portobello Steak & Pinto Bean Fajita Bowl recipe checks all the boxes. It’s nutritious, tasty, & pretty simple to make!

If you’ve never tried portobello steaks before, they’re fabulous! While it doesn’t taste exactly like a steak, it embodies a “meaty” texture & is super yummy in its own right. 

Even though the portobello mushrooms are the star, serving them with pinto beans, fajitas, cilantro-lime cauliflower rice, fresh pico de gallo, & homemade guacamole takes it to a whole new level. In fact, it will have all plant-based & carnivorous individuals impressed!

Why You’ll Love This Healthy Vegan Fajita Bowl Recipe

• Loaded with Mexican Flavor: Although this vegan fajita bowl recipe is on the healthier side, it’s still full of flavor!
• Completely Customizable: With this vegan steak bowl recipe, you have the flexibility to incorporate your Mexican favorites!
• Perfect for Meal Prep: This Vegan Portobello Steak & Pinto Bean Fajita Bowl stores well in the fridge, making it a great recipe to meal prep for easy dinners throughout the week.

Ingredients

• Organic Portobello Mushrooms: The star of this vegan steak fajita bowl recipe. If you’re unfamiliar with them, they’re essentially the largest mushrooms!
• Organic Beans: I used organic pinto beans, but you can certainly use organic black beans.
• Organic Bell Peppers: For the fajitas, of course! I used red & yellow, but any color combo will do.
• Organic Red Onion: The underrated staple for this dish. We’ll be adding it to the fajitas, pico, & guacamole.
• Organic Cauliflower Rice: Cauliflower rice isn’t technically rice, but it looks like rice. You can find organic pre-made cauliflower rice at your local health food store. 
• Organic Pico de Gallo: Fresh pico, not store-bought, really takes this bowl to the next level. 
• Organic Guacamole: It wouldn’t be a fajita bowl without homemade guacamole.
• Organic Cilantro: Fresh cilantro adds brightness & that authentic Mexican flavor that you can’t beat!
• Organic Lime: A squeeze of a lime never hurts a fajita bowl.
• Organic Spices: Chili powder, ground cumin, dried oregano, sea salt & black pepper.
• Organic Avocado Oil: Avocado oil is my go-to oil because it’s neutral in flavor & it can be used to cook at high-heat temperatures.

How to Make 

1. Portobello Steaks. Preheat the oven to 425 degrees F. In a mixing bowl, whisk together the marinade ingredients. Add the chopped mushrooms to a casserole-safe dish & coat with the marinade. Marinate for 10 minutes. Transfer to the oven & bake for 10 minutes.
2. Fajitas. Heat a large skillet over medium-high heat. Once hot, add the avocado oil, sliced bell pepper, and onion. Sauté for about 10–15 minutes, stirring frequently, until softened. When the pan gets a little dry, you can add in more oil or add in a bit of water, about 1 tsp at a time.
3. Cilantro-Lime Cauliflower Rice. In a skillet, defrost the cauliflower rice. Then stir in the remaining ingredients.
4. Pico de Gallo. Add the pico ingredients to a medium bowl and toss to combine.
5. Guacamole. In a medium-sized bowl, prepare the guacamole by mashing ripe avocado(s) with the remaining ingredients. I like mine on the chunky side.
6. Assemble. Divide the cilantro-lime rice, fajitas, pico de gallo, beans, & steak bites between bowls. Top with the guacamole & cilantro. Enjoy!

Tips for Making this Healthy Vegan Fajita Bowl Perfectly

• Organic Portobello Mushrooms: Don’t forget to wipe your mushrooms before adding them to the marinade.
• Organic Marinade: Be sure to marinate the mushrooms to ensure that they achieve the best flavor. 
• Organic Beans: Pinto or black beans both pair deliciously.
• Organic Onions & Bell Peppers: Feel free to use whatever color of onion & bell peppers you prefer.
• Organic Herbs: It’s best to use fresh cilantro for optimal flavor.

Storing & Reheating

As mentioned above, this Vegan Portobello Steak & Pinto Bean Fajita Bowl is the perfect healthy recipe for leftovers & meal prep! 

Storing. Transfer the ingredients to separate airtight glass containers & refrigerate for up to 4 days. I don’t recommend preparing the guacamole until the fajita bowl is ready to enjoy.

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the cilantro-lime cauliflower rice, fajitas, pinto beans, & portobello steak bites to an oven-safe bowl. Place in the oven for 10–15 minutes, until warmed through. Serve with the remaining bowl ingredients.

More Healthy Vegan Fajita Bowl Recipes You’ll Love

• Roasted Sweet Potato & Quinoa Fajita Bowl with Cashew Queso
• Chili-Lime Crispy Chickpea Fajita Bowl with Cashew Sour Cream
• Sheet Pan Jackfruit Enchilada Fajita Bowl
• Salsa-Spiced Cauliflower Rice & Pinto Bean Fajita Bowl

Sharing Is Caring!

If you make this Vegan Portobello Steak & Pinto Bean Fajita Bowl recipe, please leave a review & rating below. I love hearing from you, & it helps others learn more about the blog as well. Be sure to follow along on Pinterest, Instagram, & TikTok for even more healthy content!

Xoxo.

CMG.

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